"Don’t make getting your veggies in a battle. Make it as fun as possible. I love using spring/summer rolls as a way to get more veggies in."
Vegetable Spring Rolls
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A Note from Feedfeed
These vegetarian spring rolls are simple to make and can be filled with any vegetables you have on hand. Accompanied by a sweet peanut dipping sauce, they make the perfect vegan and gluten free appetizer, snack or lunch on the go.
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- Recipe Card
Serves or Makes: 2
Recipe Card
ingredients
- 8 rice paper wrappers
- 1/2 block tofu or 1 cup edamame
- 1 package rice or vermicelli noodles, cooked
- 2-3 cups shredded vegetables
- 2 cups spring mix
ingredients
Peanut Sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce or tamari
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1/2 lime, freshly squeezed
- 2-3 tablespoons water, as needed
Method
Step 1
Soak wrappers in warm water for 5-10 seconds and shake off excess water.
Step 2
Lay on a flat surface and layer on veggies and protein, but don’t over stuff. Fold sides and roll like a burrito; first roll the bottom third of the wrapper over the center, then fold the two sides into the center and roll up from the bottom. Repeat with remaining wraps.
Step 3
In a small bowl, whisk together peanut sauce ingredients. Adjust consistency with water as desired.